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In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution , and various wild species and domesticated breeds are used culinarily in multiple cuisines.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
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[28] [29] János Keszei, chef to the court of Michael Apafi, the prince of Transylvania, included foie gras recipes in his 1680 cookbook A New Book About Cooking, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews ...
I love salads, whether they're crunchy, creamy, seasonally themed, or one of the old standbys.But a good salad needs a delicious dressing, and homemade is definitely the best.
Colonial goose is a preparation of roast leg of lamb or mutton [1] popular as a dish in New Zealand until the last quarter of the 20th century.. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
Recipes for kasha, roast pigeon, rabbit in casserole, jugged hare, partridge or pheasant and sauerkraut, Normandy pheasant; chapter includes a quote from John Wecker's Secrets of Art and Nature (1660) with directions for roasting a goose alive "as part of her encouragement to cooks faced with rationing, assuring them that their talents could ...